Deep Fried Spareribs with Sweet and Pungent Sauce

Prepare a sweet-and-pungent sauce (see recipes).

Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch sections. Place ribs in a pan with cold water to cover. Bring to a boil, then simmer, uncovered, 20 minutes. Drain, discarding liquid. Let ribs cool.

Combine cornstarch and soy sauce. Gradually stir in enough water to make a smooth batter. Dip rib sections in batter to coat. Heat oil to smoking. Add ribs a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling. Reheat sweet-and-pungent sauce. Briefly stir in ribs to reheat. Variation: In step 3, instead of simmering the ribs, parboil them; plunge into boiling water and cook, uncovered, 5 minutes.

Sweet-and-Pungent Sauce #1

Mince garlic. Slice, dice or sliver vegetables. Combine sugar, vinegar, water and soy sauce. Heat oil. Add garlic and stir-fry a few times. Add vegetables; stir-fry until slightly softened (2 to 3 minutes). Add sugar-vinegar mixture. Stir in over medium heat to dissolve and heat through. Meanwhile blend cornstarch and remaining cold water to a paste; then stir in to thicken. Pour over deep-fried meat or fish and serve.

Note: For the vegetables, use any of the following in any combination: mushrooms, onions, bamboo shoots, carrots, cucumbers, green peas, green peppers, pickles and snow peas. You may also add, at the end of step 4, fresh tomatoes or canned pineapple chunks, lychees or crab apples.

Variations: 1. For the garlic, substitute 2 slices fresh ginger root and 1 scallion stalk, both minced. 2. For the oil, substitute chicken fat or lard.

Sweet-and-Pungent Sauce#2 Bring water to a boil. Add sugar, stirring, and cook another minute to dissolve. Add vinegar; cook 1 minute more. Meanwhile blend cornstarch, soy sauce and remaining cold water to a paste. Then stir in to thicken. Pour sauce over deep-fried meat or fish and serve. Note: Sweet-and-pungent sauces, because of their vinegar content, are best prepared in enamel pans. Their color can be enhanced by the addition of 2 tablespoons tomato sauce or 1/2 teaspoon red food coloring.

Variations: 1. For the sugar, use brown sugar or honey. 2. For the vinegar, use cider vinegar. 3. For the soy sauce, use heavy soy sauce. 4. For the water, substitute stock. Or use equal parts of water and tomato juice; or water and pineapple juice; or pineapple juice and tomato juice. 5. To the sauce before it is thickened, add any of the following: 1 to 2 tablespoons sherry 1 to 2 tablespoons catsup or tomato sauce 1 tablespoon molasses 2 garlic cloves, minced 1 scallion stalk, minced 1/4 teaspoon salt 1/4 teaspoon Tabasco Sauce few drops of Worcestershire Sauce few drops of sesame oil 1 teaspoon ginger juice juice of 1/2 lemon 1/2 cup subgum ginger, sliced 1/2 cup sweet mixed pickles, shredded

Sweet and Pungent Sauce #3

Combine all of the ingredients in a medium-sized bowl. Store in refrigerator in a tightly covered container. Use as basting sauce for chicken or pork. Note: Recipe can be doubled. Makes about 2 cups.